Ingredients
Biscuit Base
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200 g digestive biscuits
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90 g melted butter
Cheesecake Filling
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400 g cream cheese
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250 ml whipping cream
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100 g icing sugar
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2–3 tbsp Pink Pitaya Powder 70g
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1 tsp vanilla extract
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1 tbsp lemon juice
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8 g powdered gelatine
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40 ml cold water
Topping
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Fresh raspberries
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Fresh dragon fruit
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Pink pitaya powder for dusting
Instructions
1. Prepare the base
Crush the biscuits into fine crumbs and mix with melted butter. Press into an 18–20 cm springform pan and refrigerate for 20 minutes.
2. Make the filling
Beat the cream cheese, icing sugar, vanilla and lemon juice until smooth. Add the Pink Pitaya Powder and mix until evenly pink.
3. Whip the cream
Whip the cream until soft peaks form, then gently fold into the cheesecake mixture.
4. Add the gelatine
Sprinkle gelatine over cold water and leave for 5 minutes. Gently warm until dissolved, without boiling. Allow to cool slightly, mix with a few spoonfuls of filling, then fold into the remaining mixture.
5. Chill the cheesecake
Pour the filling over the biscuit base and smooth the surface. Refrigerate for at least 6 hours, preferably overnight.
6. Decorate and serve
Top with fresh raspberries, dragon fruit and a light dusting of pink pitaya powder. Slice and serve chilled.
Recipe Tip
For a stronger natural pink colour, add an extra tablespoon of pitaya powder. Keep the cheesecake refrigerated until serving for the best texture.
